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Ethiopia Sidamo Guji

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  • Ethiopia Sidamo Guji

    although the roast was very ugly, the aroma and cup from this ethiopian is what makes it great. the first roast i did, i pulled the beans at a City+ roast and was rewarded throughout the week with great berry tones (somewhere along the lines of strawberries).

    have since tried to replicate that roast, but havent quite got it yet. i blame it on the crazy melbourne weather. anyway, i ended up with a FC roast, which isnt to say thats a bad thing as although the berry goes away, but the cocoa flavors come out.

  • #2
    Re: Ethiopia Sidamo Guji

    Its a beauty alright "db"....

    Here are my thoughts after roasting a batch last weekend.... http://coffeesnobs.com.au/YaBB.pl?num=1229336720#10

    Cheers,
    Mal.

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    • #3
      Re: Ethiopia Sidamo Guji

      Looking forward to getting my lips around this one.

      It was my birthday two weeks ago and my partner bought me 10 kilos of green beans. I think this might head my list of first to roast!!!

      Any roast tips?

      Thanks,
      Ashleigh

      Comment


      • #4
        Re: Ethiopia Sidamo Guji

        Originally posted by Ashleigh link=1229514380/0#2 date=1229565889
        Looking forward to getting my lips around this one.

        It was my birthday two weeks ago and my partner bought me 10 kilos of green beans. I think this might head my list of first to roast!!!

        Any roast tips?

        Thanks,
        Ashleigh
        Many happy returns on the occasion of your recent 21st Birthday Ashleigh [smiley=birthdays.gif]

        How to roast the beans probably depends a lot on the roasting method you use I guess. Basically though, you dont want to hurry it too much.... Try to stretch the interval to Rolling First Crack past 10 minutes and preferably up to as long as 12-13 minutes. Ease the heat off then and kind of coast up to the first few snaps of Second Crack about 4-6 minutes later and then switch off the heat. Allow SC to continue for a bit, maybe 10-20 seconds but not Rolling as such then Dump and Cool.

        I use a Corretto so if you use a popper or some other form of roaster then you will have to tweak the profile that best suits your system. Its a beaut bean though and Im sure youll enjoy it.... Lots of wild African character about it, plenty of dark cocoa, soft spices.... A real goodn 8-)

        Cheers,
        Mal.

        Comment


        • #5
          Re: Ethiopia Sidamo Guji

          Wow, what a bean!  Loved it so much i just bought some more at the higher between-beanbays shipping rate. Sorry but I got the last 2.5kg.

          Both Sidamo roasts Ive done so far were slow, with FC at 13 mins in one and 14:30 in the other. SC about 4 mins after FC in both, with the roasts ended as soon as I was sure SC was beginning (about 20 secs into SC by the time I got the beans into the cooler).  I can say with confidence they were the best roasts Ive done of any beans so far.

          I tried blending it with itself - half being 2 days post-roast and half being 9 days, to get the earlier wildness and the older chocolatelyness. It worked well, but I wouldnt bother too much with that sort of thing. This is one bean worth sampling daily, as a single origin, from day 1 or 2 to experience how the distinctive flavour evolves.

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          • #6
            Re: Ethiopia Sidamo Guji

            This roast is a bit uneven. FC was 13 mins neat and second cracks commenced 4.5 mins later...ended immediately and it was just starting to roll as I pulled them and fanned them off. Didnt think too much of it 24 hours post roast. Then tried again a week later - better, but not my favourite. Tried it about 10 days post roast and WOW! I love the ethops that I have got from Andy...really great. So smooth and rounded and full of flavour with it.

            This is now one of my favourite beans but really benefits from a long rest before being at its best.

            Cheers

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            • #7
              Re: Ethiopia Sidamo Guji

              I just read your notes after I post Mal - interesting. I probably pulled the roast 30 seconds after the roll started, so very close to your roast by the sound of it. I too noted the strong fruit etc when only a few days post roast, but I love smooth coffee even if it sacrifices some of the floral and fruit notes, so for me 10 days post roast was a bonanza with those stronger notes more subtle and such a lovely velvety mouthfeel...all as white coffees.

              Cheers and thanks for your notes Mal - always read with great interest mate; I never stop learning.

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              • #8
                Re: Ethiopia Sidamo Guji

                Aw.... shucks :-[

                You sound as though youre doing it the way it suits you Oz and thats great 8-). Its what were all about of course and Im glad to help members get a start..... Its up to you then where it finishes. Glad to hear you like the bean though Oz, its a beauty alright and Ive just finished going through a second roast batch. Better start on something else soon or Ill run out of this great little bean too quickly :P

                Cheers mate
                Mal.

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                • #9
                  Re: Ethiopia Sidamo Guji

                  hi there, i too just roasted my very first ever home roast and used this bean . I didnt really have much idea on times i was too excited to really think of the consequence of my hasty roast. Used bread maker and hand held heat gun, took all up 7min . now i know from the posts here it was way too fast. very dark colour though about c/sn 10- 11.
                  tasted it as flat white two days after , could not get over the fact it didnt smell like coffee at all. But then again im still greenbean .
                  Tasted ok very oily beans even at two days post roast.
                  very fruity and floral smell to it, very mild in flat white, i then treid it this morning as double shot espresso very bitter, ( is this likely to be too fine grind.)very strong, lovely thick golden crema though, still didnt smell like coffee. Anyway i only roasted 50 gms to start with so its all gone now. but have Green beans in cupboard.
                  I roasted some other beans this morning a maroogype aaa. that is a whole other post.
                  all up the roast experience was fun and i will research my beans more
                  look at corretto info more. but anyway thats half the fun.

                  So now im coffee less until i can taste the latest batch.
                  happy sippin. ;D

                  Comment


                  • #10
                    Re: Ethiopia Sidamo Guji

                    50g is too small a batch to be done in a breadmaker I reckon. Might be getting too inconsistent a roast though the Guji is known for uneven roasting appearance. Depending on the Bm size, 150-250g would be minimum size to roast in a BM.

                    Comment


                    • #11
                      Re: Ethiopia Sidamo Guji

                      yes i think that is true about 50 gm too small batch but i didnt want to waste my beans if i got it so wrong that i  burnt my house down lol.
                      what would the insurance company say . he he he ;D
                      well just a long as i keep moving forward in my coffee snobs life. im happy to get any feedback that will help my coffee become enjoyable. thanks .
                      V

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                      • #12
                        Re: Ethiopia Sidamo Guji

                        Update on this bean. Loved the first roast I did on it based on Mals advice to take this slow, I mean REAL slow! It was reminiscent of the yemen. Second roast I did was unintentionally quicker, almost a standard profile that Id use for other beans (ie. FC by 10-11 minutes). I blame it on the Aldi HG which I found harder to control (mentioned in another thread). Stopped it approx around the same stage as the first, somewhere between SC and RSC. This one turned out quite different. It was more oily and had a burnt ashy taste about it that overpowered the other notes that Id previously like in the first batch. Was very surprised at such a distinct difference a few minutes makes to this bean. Id hate to think what popper roasting of this bean would produce given popper roasts are usually all done after 5-7 minutes.
                        Note to self: When roasting the Guji, go REAL slow...

                        Comment


                        • #13
                          Re: Ethiopia Sidamo Guji

                          Originally posted by 4E6577546F457370726573736F000 link=1229514380/11#11 date=1234611622
                          Note to self: When roasting the Guji, go REAL slow
                          Good advice that works as a starting point for any dense bean.

                          rule of thumb...
                          Higher grown, smaller bean, slower roast.
                          Lower grown, often larger bean, quicker roast.

                          There are plenty of other variables too but the above is a good starting point. You can always add more heat on a dense bean to roast it in the same time frame, less heat on a low altitude bean for the same profile.

                          The real trick is trying a couple of different ways to determine how YOU like it best.
                          8-)

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                          • #14
                            Re: Ethiopia Sidamo Guji

                            3rd roast of this bean now and I still cant get this one as good as the first roast I did. Just missing that Yemen likeness that I managed to get in that first roast... Looks like nailing the roast for this one is going to be harder than first anticipated.

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                            • #15
                              Re: Ethiopia Sidamo Guji

                              Hi NTE,

                              I had another attempt at the Guji on the morning of the 23rd. The Temp was 14 degrees and Id read a few tips on getting longer roasts out of my popper so gave them a try. Basically I plugged two 20m long extension leads together and plugged both the popper and a fan into this. I also only roasted 50 gms and tilted the popper about 30 degrees. I left on the plastic hood and had the fan blowing in full tilt to keep things cool.

                              The result? Well I didnt hear a 1st or a 2nd crack and I finally pulled the roast at 19 minutes. I recall this is a fairly silent bean and with only 50 gms in the popper theres not much noise making mass anyway. I was surprised not to hear some 1st cracks though. The roast is mainly CS10 but is as uneven as my first attempt, with some being CS9 and some CS11. Yesterday there was no fermented smell to the beans, (you beauty!) but today it is starting to develop. I really hope it does not become as strong as last time! I wont cup this until day 10 as thats when my last attempt came into its own.

                              Ive ordered Wahgi from this months bean bay. Hope it wont be too hard for me to popper roast.

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